Among leafy vegetables, mustard greens provide some of the highest concentrations of three powerful antioxidants: vitamin K, A, and C. This helps boost detoxification activities in the body, which is vital in supporting cardiovascular health. This pungent and peppery green adds a flavorful kick to salads, or can be cooked down for a softer taste.
Refrigerate the greens in an airtight plastic bag, unwashed and away from liquids. This will help the greens stay fresh for up to a week.
Rinse in cold water, removing parts that have wilted or have holes. If cooking, chop leaves into 1/2-inch slices.
Toss the fresh leaves in a salad or stir into sauces or soups. Sauté with garlic or simmer in a broth with bacon.
|Serving Size||1 1/2 cups, chopped|
|Calories from Fat||0|
|Total Fat 0||0%|
|Saturated Fat 0||0%|
|Trans Fat 0||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 3g||12%|
Mustard greens are a natural diuretic and a good source of calcium, fiber, and protein. They also help support vision and regulate blood pressure.
Mustard greens are robust with a pungent flavor similar to mustard or horseradish. When raw, mustard greens are crunchy.